Green's Kale Salad

Makes 16 cups

2 bunches Kale

Dressing:

• 1/4 c. apple cider vinegar
• 1/4 c. canola oil
• 1/4 c. packed brown sugar
• 2 cloves garlic, crushed
• 2 T. Bragg Liquid Aminos or soy sauce (see note)
• 1 T. red pepper flakes, or to taste

Instructions:

Wash the kale in cold water, pat it dry, and with a sharp knife, trim off the tough portions of the stems and discard them. Chop the kale into bite-size pieces and place in large salad bowl; set aside.

For Dressing:

Combine vinegar, oil, brown sugar, garlic, Bragg Liquid Aminos or soy sauce, and red pepper flakes in a saute pan. (I use a bit less red pepper flakes than called for) Simmer the mixture over moderate heat for 3 minutes, stirring frequently. Remove the pan from the heat and immediately pour the hot mixture over the kale; mix well to thoroughly coat all of the leaves with the dressing. Allow the kale to sit for 10 minutes or more before serving.

Note:

Bragg Liquid Aminos is a liquid form of vegetable protein made from soy beans and purified water. It provides 16 essential amino acids and is produced without additional salt or preservatives. You can find it at Whole Foods.

Per (1-cup) serving: 80 calories (40.7 percent calories from fat), 4g fat, 0mg cholesterol, 110mg sodium, 11g carbohydrates, 1g dietary fiber, 2g protein